Homemade Cranberry Sauce - The Easiest 3-Ingredient Dish for Thanksgiving

by - November 19, 2018

Welcome to the simplest Thanksgiving recipe ever! If you usually opt for the canned cranberry sauce at the holidays, you HAVE to give this a shot instead this year. I always went straight for the can before I knew how easy it was to make my own. One day I picked up some Ocean Spray fresh cranberries and discovered the homemade recipe printed on the back of the bag. This is my third year in a row making it myself since I first tried it ☺️ It only takes 3 ingredients and 10-15 minutes!

Anyway, just a couple of things before I get to the recipe. First, I found this silicone cranberry mold from Williams Sonoma, and it makes the sauce into the most beautiful shape. As of today it's unavailable online, but they might have them in store. Also, this recipe works for both jellied sauce and whole-cranberry sauce. You can even double the recipe for a larger crowd or make it in advance and store it in the fridge....less to do on Thanksgiving day!

Here's what you'll need:
- 1 bag of fresh cranberries
- 1 cup of sugar
- 1 cup of water

Here are the steps:
Step 1. Combine water & sugar in a pan and bring to a boil 

Step 2. Once sugar is dissolved (otherwise known as a "simple syrup"), lower heat, add cranberries, and return to a boil

Step 3. Cook about 10 minutes or until berries have "popped" and flattened into a jelly-like substance

For whole-cranberry sauce, transfer to dish and refrigerate. For jellied cranberry sauce, follow the next step:

Step 4. Filter sauce through strainer, and press the cranberries until totally smashed and only skins are left in the strainer

Step 5. Once strained completely, refrigerate sauce for a couple of hours until cool & firm

I only like the jellied sauce, so I strain the sauce into a glass bowl and then transfer it into the mold. You could also strain it directly into the mold, but I do the bowl first to make sure the sauce doesn't drip all over the mold. Also - this mold is very deep, so if you want a thick, tall jellied sauce I would at least double the recipe. If you're cooking, I hope you try this on Thursday! xoxo

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